Rhubarb Crumble Tart with Strawberries

Prepare the rhubarb:

1. Rhubarb: Discard the leaves; they are poisonous. Clean and chop the rhubarb. Place it into a large bowl, sprinkle it with the sugar, and leave for 30 minutes. 400 g/ 14 oz rhubarb + 50 g/ ¼ cup sugar
2. In the meantime, preheat the oven, prepare the baking tin, prepare the tart crust and the crumble topping, and chop the strawberries.
3. Preheat the oven to 200°C/ 400°F. Lightly grease the baking tin.

Tart crust:

1. Make the crumbles: Place the flour, sugar, and salt into the bowl of the kitchen machine. Pulse to mix. Add the cold, chopped butter to the flour mixture and pulse until you obtain large crumbs. 300 g/10.5 oz flour + 180 g/ 6.5 oz sugar + pinch of salt + 220 g/ 2 sticks cold butter
2. Transfer ⅔ of this mixture into the prepared tin, spread it onto the bottom of the tin, and press it with your fingers to obtain a smooth surface. Press some of the pastry into the flutes of the tin; the edge should be about 2 cm/ 0.8 inches high.
3. Prick the tart crust with a fork before baking so that it doesn’t puff up in the oven.
4. Bake the crust for about 12 to 15 minutes or until lightly golden. Let it cool slightly.
5. Crumble topping: Mix the remaining pastry with the almonds and set it aside. 50 g/ ⅓ cup sliced almonds

Make the filling:

1. Halve or quarter the strawberries, depending on their size. Drain the rhubarb well. Mix the rhubarb and the strawberries and spread the mixture evenly onto the pre-baked pie crust. 400 g/ 14 oz strawberries
2. Top with the almond crumbles.

Bake:

1. Bake the strawberry rhubarb tart for 35-40 minutes more or until golden brown.
2. Let it cool in the tin (Note 2).